If comfort food had a passport, this dish would stamp both Italy and Thailand. Italian Drunken Noodles takes inspiration from the fiery Thai favorite, blending it with classic Italian flavors — juicy sausage, sweet peppers, garlic, and a splash of white wine for depth. Tossed with wide ribbons of pappardelle, it’s spicy, rich, and full of character — the perfect pasta for when you crave something bold and satisfying.
Table of Contents
Why You’ll Love This Italian Drunken Noodles
This dish brings restaurant-level flavor to your kitchen in under an hour.
- One-pan pasta bursting with Italian flavor
- Colorful and hearty — perfect for weeknight dinners
- Spicy, garlicky, and slightly smoky
- Family-friendly with adjustable heat
- Freezes and reheats beautifully
- Simple ingredients, spectacular results
I first made this on a chilly Texas night when I wanted the comfort of pasta but with a little more fire. The wine, sausage, and tomatoes simmered together into something I couldn’t stop tasting. It’s now one of my go-to “company’s coming” recipes — easy, rustic, and full of warmth.
Ingredients You’ll Need
Every ingredient layers flavor into this rich, vibrant dish.
Main Ingredients
- 8 oz pappardelle noodles – wide, silky pasta that soaks up sauce beautifully
- 1 lb spicy Italian sausage, casings removed – the star of the show
- 1 large onion, thinly sliced – adds sweetness and body
- 1 tsp Italian seasoning – classic herbal flavor
- 1 red bell pepper, thinly sliced – bright and sweet
- 1 yellow bell pepper, thinly sliced – adds color and crunch
- 1 orange bell pepper, thinly sliced – for a subtle sweetness
- 4 cloves garlic, minced – aromatic base
- 1 (28 oz) can diced tomatoes with juice – builds the sauce
- 2 tbsp fresh parsley, chopped – for freshness
- ¼ cup fresh basil leaves, julienned – for fragrant Italian finish
- Salt and freshly ground black pepper – to balance everything
- Freshly grated Parmesan cheese (optional) – for serving
Optional Add-Ons or Substitutes
- Use sweet Italian sausage for a milder version
- Swap pappardelle for fettuccine or rigatoni
- Add crushed red pepper for extra spice
- Replace wine with chicken broth if you prefer alcohol-free
- Toss in spinach or mushrooms for more texture
- Try with Creamy Chicken Fajita Pasta for another bold, colorful pasta night
Step-by-Step Instructions
This skillet pasta is hearty, flavorful, and easy to master.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Brown the sausage in a large skillet over medium-high heat until fully cooked. Remove with a slotted spoon and set aside.
- Sauté onions and bell peppers in the same skillet for 4–5 minutes until softened.
- Add garlic and Italian seasoning, cooking another 30 seconds until fragrant.
- Deglaze and scraping up the browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
- Add diced tomatoes with juice and stir well. Bring to a gentle simmer.
- Return sausage to the pan, combining with the sauce. Let simmer for 10 minutes so flavors blend.
- Toss in cooked pasta, stirring until everything is evenly coated.
- Season to taste with salt and pepper, then remove from heat.
- Stir in parsley and basil right before serving for fresh flavor.
Quick Reminders:
- Don’t skip deglazing — it adds huge flavor depth
- Adjust seasoning at the end, as sausage can be salty
- Use quality canned tomatoes for the best sauce
- Add a little pasta water if the sauce gets too thick
- Serve hot with Parmesan and fresh herbs
Expert Tips for Success
This pasta shines when you let each layer build its flavor.
- Sear sausage until browned for extra depth
- Simmer the sauce uncovered for a thicker texture
- Use fresh herbs at the end for brightness
- Add a pinch of sugar if your tomatoes taste acidic
- Want creaminess? Stir in a splash of heavy cream before serving
- Pair with Garlic Parmesan Dinner Rolls to soak up every bit of sauce
- For an extra kick, drizzle with chili oil right before serving
Serving Suggestions
This dish stands tall on its own but pairs beautifully with fresh, simple sides.
- Serve with Cheesy Tennessee Onions for a cozy side
- Add a crisp green salad with balsamic vinaigrette
- Pair with roasted zucchini or asparagus
- Serve alongside Creamy Garlic Chicken Penne for an Italian pasta night
- Finish with crusty bread and a sprinkle of Parmesan
Storing and Reheating
This pasta is perfect for leftovers — the flavor deepens overnight.
How to Store It
- Store in airtight containers up to 4 days in the fridge
- Freeze for up to 2 months
- Thaw in the fridge overnight before reheating
- Store sauce and pasta separately for the best texture
How to Reheat It
- Stovetop: Warm over medium-low heat with a splash of water or broth
- Microwave: Heat in 30-second intervals, stirring between each
- Add fresh herbs and Parmesan before serving to refresh flavor
Nutrition Information (Per Serving)
- Calories: 610
- Carbohydrates: 54g
- Protein: 27g
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 970mg
- Fiber: 5g
- Sugar: 10g
- Calcium: 180mg
- Iron: 4mg
- Potassium: 740mg
Frequently Asked Questions
Can I make this without wine?
Yes — substitute with chicken broth or a mix of broth and lemon juice for acidity.
Can I use a different protein?
Absolutely. Ground turkey or chicken work great for a lighter version.
What kind of pasta works best?
Wide noodles like pappardelle or tagliatelle cling beautifully to the sauce.
Final Thoughts
This Italian Drunken Noodles recipe is bold, rustic, and deeply satisfying — a one-pan wonder that balances spice, sweetness, and tang. It’s the kind of pasta that fills your kitchen with warmth and your table with smiles.
- Brown the sausage for maximum flavor
- Let the sauce simmer until rich and glossy
- Serve with fresh basil and Parmesan — and a slice of good bread
Italian Drunken Noodles
Ingredients
Equipment
Method
- Cook pasta according to package directions until al dente. Drain and set aside.
- Brown sausage in a large skillet over medium-high heat until cooked through. Remove with a slotted spoon and set aside.
- In the same skillet, sauté onion and bell peppers for 4–5 minutes until softened.
- Add garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Deglaze the skillet with chicken broth and lemon juice mix, scraping up browned bits. Simmer for 2 minutes.
- Add diced tomatoes with juice and bring to a gentle simmer.
- Return cooked sausage to the skillet and let the sauce simmer for 10 minutes.
- Add cooked pasta and toss until well coated in sauce.
- Season to taste with salt and pepper. Remove from heat and stir in parsley and basil just before serving.
Nutrition
Notes
- Replaced white wine with low-sodium chicken broth + lemon juice to keep it alcohol-free.
- Add optional red pepper flakes for extra heat.
- Best served hot, garnished with fresh herbs and Parmesan.
